Boasting a culinary history of more than 4,000 years, it would appear Greek cuisine is still a source of inspiration.
With the 2015 Melbourne Food and Wine Festival program officially open and in full swing, lovers of food and wine have the chance to get on board and experience some new and exciting Greek culinary experiences.
Currently in its 22nd year, the festival has come a long way since its humble beginnings in 1993, with a program that has grown from 12 to over 200 events.
A significant event on the foodie calendar, the festival is an opportunity to celebrate the diversity within the food and wine industry, and in particular the best in local Victorian produce.
Run by a team of 18 expert staff, the festival is realised with the help of hundreds of volunteers throughout the state; drawing world-renowned chefs and sommeliers to the south-east state, working alongside some of Australia’s best.
Officially held until Sunday 15 March, events in conjunction with the festival will run throughout the year.
Below are some of the events that have taken inspiration from the long history of Greek cuisine.
Event rundown:
The Outdoor Essentials: As part of the master class being presented over the weekend, on the Sunday, in an homage to the souvlaki and traditional outdoor cooking, George Calombaris will share his secrets about creating the perfect souvlaki at home.
The event will be held at 1-23 City Road, Southbank, Victoria at 11.00 am – 2.00 pm. Requiring booking, the cost of attendance is $10 per person.
It’s all Greek to me: We’re all familiar with dishes such as moussaka and gemistes, but what about Bloody Mary baked sardines with ouzo, tomato, coriander and celery?
Or iced poppyseed parfait with mastic and honey?
Local herb and spice merchants Gewürzhaus, along with chef Mary Valle, take you on a food journey through ancient Greece that will titillate the senses.
Taking place at the Gewürzhaus Cooking School, 543 Malvern Rd, Toorak on Saturday 7 March at 9.30 am-noon and Thursday 12 March at 11.00 am-1.30 pm. Tickets are $129 per person.
The Filo and Pitta Challenge: A vegetarian-friendly event, this is your chance to learn the traditional craft of making your own filo pastry in a hands-on workshop.
Believe it or not, by the end of the class you will be consuming hortopita and bougatsa made by you on the day, along with some special wine and mezze.
The workshop takes place at Angela’s Cooking School in Northcote on Sunday 8 March at 11.00 am – 4.00 pm and costs $135 per person.
For more information and to book tickets, visit www.melbournefoodandwine.com.au and follow the links.